350 g veal kidney
1 tbs. extra virgin olive oil
1 onion sliced in half and diced finely
125 g chorizo sliced thinly
100 ml dry xeres
1 tsp. hot mustard
1 garlic clove, chopped finely
1 tbs. parsley, chopped finely
Country bread to serve
Remove the membrane around the kidney. With a good knife, remove fatty tissue and veins. Chop veal kidney in small pieces.
Heat olive oil in a pan, and sauté onion for 1 minute. Add the chorizo and kidneys. Sauté for 5 minutes before adding the wine.
Continue cooking for 3 minutes, add the mustard, garlic and parsley. Stir well together until homogenous mixture has formed.
Keep cooking for another minute. Serve hot with country bread.